Maple Mustard Chicken Pasta Bake (Print)

Creamy baked pasta with maple mustard chicken, broccoli, cheddar, and crispy, buttery breadcrumbs.

# Ingredients:

→ Pasta & Chicken

01 - 10 oz short pasta such as penne, fusilli, or elbows
02 - 2 cups cooked chicken breast, cubed or shredded
03 - 2 cups broccoli florets, blanched or steamed

→ Maple Mustard Sauce

04 - 3 tablespoons Dijon mustard
05 - 2 tablespoons maple syrup or honey
06 - 3/4 cup heavy cream
07 - 1 1/2 cups shredded cheddar cheese
08 - Salt and freshly ground black pepper, to taste

→ Topping

09 - 1/2 cup panko breadcrumbs
10 - 1 tablespoon melted butter
11 - 1 tablespoon grated Parmesan cheese (optional)

# Directions:

01 - Cook pasta in a large pot of salted boiling water until al dente. Drain well and set aside.
02 - In a saucepan over medium heat, whisk together Dijon mustard, maple syrup, and heavy cream. Warm gently, stirring frequently. Once heated through, add shredded cheddar cheese and continue stirring until completely melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
03 - In a large mixing bowl, combine the cooked pasta, cubed or shredded chicken, broccoli florets, and maple mustard sauce. Mix until evenly coated. Transfer mixture into a greased baking dish, spreading it into an even layer.
04 - In a small bowl, mix together panko breadcrumbs, melted butter, and grated Parmesan if desired. Sprinkle topping evenly over the pasta mixture in the baking dish.
05 - Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the top is golden brown and the filling is bubbling at the edges.

# Expert Tips:

01 -
  • Simple ingredients you probably already have in your pantry
  • Ready in under one hour
  • A perfect make-ahead main for meal prep or entertaining
  • Balanced sweet-savory flavors with creamy cheese and hearty pasta
02 -
  • This recipe is packed with protein and fiber from the chicken and broccoli
  • It reheats beautifully for lunches or leftovers
  • The topping stays crisp even when made ahead
03 -
  • Blanch broccoli just two minutes to keep green color vibrant and stop overcooking
  • Grate your own cheese for the smoothest most meltable sauce
  • Let the casserole rest ten minutes before serving for tidy portions and best texture

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